Lemon Zucchini Cake with Cream Cheese Frosting
A delightful and moist cake that combines the refreshing flavors of lemon and zucchini, topped with a creamy cream cheese frosting. Perfect for gatherings and cozy tea times.
Ingredients
For the cake
- 2 cups all-purpose flour providing a tender base for your cake
- 1.5 teaspoons baking powder ensuring a light and airy texture
- 0.5 teaspoon baking soda adding lift and helping the cake rise beautifully
- 0.5 teaspoon salt balancing sweetness and bringing out flavors
- 1 cup granulated sugar contributing to perfect sweetness
- 2 large eggs acting as a binder and enriching the cake
- 0.5 cup vegetable oil keeping the cake moist and luscious
- 0.5 cup Greek yogurt adding creaminess and a hint of tang
- 1 tablespoon lemon zest infusing bright citrus notes
- 0.25 cup lemon juice lending fresh flavor and acidity
- 1.5 cups grated zucchini keeping the cake incredibly moist
- 1 teaspoon vanilla extract enhancing the overall sweetness
For the frosting
- 8 oz cream cheese softened for the perfect frosting texture
- 0.5 cup unsalted butter also softened for a creamy finish
- 3 cups powdered sugar sweetening the frosting to perfection
- 1 teaspoon vanilla extract adding depth to the flavor
- 1 tablespoon lemon zest echoing the refreshing citrus notes
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the granulated sugar, eggs, vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Beat until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, gently folding in the grated zucchini at the end.
Baking
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a medium bowl, mix the softened cream cheese and butter until fluffy. Gradually add the powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
Assembly
- When the cakes have cooled, place one layer on a serving plate and spread a generous amount of frosting over the top.
- Stack the second layer on top and frost the entire cake with the remaining cream cheese frosting.
Notes
For best results, measure accurately, grate zucchini properly, use room temperature ingredients, and allow cooling completely before frosting. Common mistakes include not prepping zucchini properly, overmixing, skipping cooling time, and neglecting to taste the frosting.